Description
Caramel Pecan Cheesecake Pie is a delicious combination of creamy cheesecake filling, crunchy pecans, and rich caramel topping nestled inside a flaky pie crust. This easy dessert is perfect for Thanksgiving, Christmas, family gatherings, or whenever you’re craving something sweet and indulgent.
Ingredients
- Dough for 1 single-crust pie
- 1 package (8 ounces) cream cheese, softened
- Additional caramel ice cream topping, optional for garnish
- ½ cup granulated sugar
- 4 large eggs, divided
- 1 teaspoon vanilla extract
- 1¼ cups chopped pecans
- 1 jar (12¼ ounces) fat-free caramel ice cream topping
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie dough and fit it into a 9-inch deep-dish pie plate or cast-iron skillet.
- Trim the excess dough and flute the edges.
- In a small bowl, beat the softened cream cheese, sugar, 1 egg, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the bottom of the pie crust.
- Sprinkle the chopped pecans evenly over the cheesecake layer.
- In another bowl, whisk the remaining 3 eggs until combined.
- Gradually whisk in the caramel ice cream topping until the mixture is smooth.
- Slowly pour the caramel mixture over the pecans.
- Bake for 35–40 minutes or until the pie is lightly browned and the filling is set.
- If the crust starts browning too quickly, loosely cover the edges with aluminum foil after 20 minutes.
- Remove the pie from the oven and let it cool on a wire rack for 1 hour.
- Refrigerate for at least 4 hours or overnight before slicing.
- Drizzle with additional caramel topping before serving, if desired.
Notes
- Serve chilled: Refrigerate the pie before slicing to allow the cheesecake and caramel filling to firm up properly.
- Add extra toppings: Drizzle caramel sauce over each slice and sprinkle with additional chopped pecans.
- Whipped cream: Serve with a dollop of freshly whipped cream for an extra creamy dessert.
- Ice cream pairing: Vanilla ice cream makes a delicious accompaniment to the rich caramel and pecan flavors.
- Refrigerator storage: Cover the pie tightly or store it in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual slices or the whole cooled pie securely in plastic wrap and aluminum foil. Freeze for up to 2 months for best quality.
- Thawing: Thaw frozen pie overnight in the refrigerator before serving.
- Make-ahead tip: Prepare the pie a day before your gathering. Overnight refrigeration helps the filling set and makes slicing easier.
- Avoid room temperature storage: Because the filling contains cream cheese and eggs, refrigerate leftovers promptly and do not leave the pie out for more than 2 hours.